Description: Indulge in this decadent Pecan Pie Cheesecake, a rich and creamy dessert that combines the smoothness of cheesecake with the sweet, nutty topping of pecan pie. Perfect for holidays or special occasions, it’s a showstopper on any dessert table!
Ingredients
For the Crust:
- 2 cups (200g) graham cracker crumbs
- 1/2 cup (115g) unsalted butter, melted
- 1/4 cup (50g) granulated sugar
For the Cheesecake Filling:
- 3 (8 oz/225g each) packages cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
For the Pecan Topping:
- 1 1/2 cups (150g) chopped pecans
- 1/2 cup (120ml) caramel sauce
- 1/4 cup (60g) brown sugar

Instructions
Make the Crust:
- Preheat Oven: Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Prepare Crust: Mix graham cracker crumbs, melted butter, and sugar in a bowl. Press the mixture into the bottom of the pan. Bake for 10 minutes, then let cool.
Make the Cheesecake Filling:
- Beat Cream Cheese: In a large bowl, beat cream cheese and sugar until smooth.
- Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract. Pour the filling over the cooled crust.
- Bake: Bake for 50–60 minutes, or until the center is set. Let cool completely.
Prepare the Pecan Topping:
- Cook Topping: In a saucepan, combine pecans, caramel sauce, and brown sugar over medium heat. Stir until bubbly and slightly thickened. Remove from heat and let cool slightly.
- Top Cheesecake: Spread the pecan topping over the cheesecake. Chill for at least 4 hours or overnight.
Tips
- For a cleaner cut, dip your knife in warm water before slicing.
- Add an extra drizzle of caramel sauce over each slice for a stunning presentation.
- Store leftovers in the refrigerator for up to 3 days.
Nutrition Information (Per Slice, Approx. 12 Slices)
- Calories: 450
- Protein: 6g
- Carbohydrates: 36g
- Fat: 32g
- Sugar: 26g
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